Rajas tacos with Cactus salad

Rajas means strips of poblano chilli and these strips are mixed with some crème fraiche, garlic and creme fraiche. I served this with a cactus salad. Cactus tastes like a non-spicy jalapeno so really delicious with a bit of cheese. I got the recipe from ‘Wahaca – Mexican Food at Home’ by Thomasina Miers. I’d probably reduce the amount of crème fraiche in the recipe in the future but it was a really delicious, fresh meal. I had to get both the poblanos and the cactus from Mexgrocer which worked out cheaper than Amazon and they have all sorts of tequila if you’re into that.

Serves 4

Ingredients

  • oil
  • 2 onions
  • salt and pepper
  • 1 tin poblano peppers (780g)
  • 3 cloves garlic
  • 250ml crème fraiche (I think you could get away with 180ml)
  • pinch allspice
  • pinch oregano
  • 8 mini tortillas
  • 80g Wensleydale or Mexican queso
  • 6 vine tomatoes
  • 1 440g jar cactus
  • 1 small onion
  • 10g parsley
  • 10g coriander leaves
  • 25g parmesan cheese
  • 1 lime

Method

1.) For the tacos, peel and dice the onions, heat some oil in a pan and cook on a low heat until very soft.

2.) In the meantime, peel and finely chop the garlic, then add to the pan with the allspice and oregano. Cook for a couple more minutes then season with salt and pepper. Move to a large bowl.

3.) Pour in the creme fraiche. Then drain and slice up the peppers, add and mix everything.

4.) For the salad, chop up the tomatoes and add to a salad bowl. Grate the parmesan and add that. Peel and finely dice the onion, parsley and coriander. Add to the salad. Drain the cactus, add in. Chop the lime in half and squeeze in the juice. Mix everything together.

5.) Crumble the wensleydale cheese. Assemble the tacos by adding some crème fraiche mixture to the taco, sprinkle over some crumbled cheese. Serve with the salad.

Potato Taquitos

I always ask my husband if there’s any kind of food he wants when I do my weekly shopping but getting a response is like getting blood out of a stone. However, this time, I did get an answer of Mexican so I planned a couple of Mexican dishes. This potato taquitos was one of them from ‘Wahaca’ by Thomasina Myers. Thomasina Myers won Masterchef a while back and now has a chain of Mexican restaurants in the UK called Wahaca. I’ve only been once but I have the cookbook. It’s a little less heavy on all the very specific Mexican chillis in the ingredients list than the Rick Stein book I’ve mentioned in a previous post. However, I still sometimes struggle to find some of the ingredients, it is ridiculous how hard it is to get adobo chillis in this country especially considering it’s tinned. I don’t have that problem with this recipe, these are all fairly standard ingredients. The recipe does deep fry the taquitos but due to the fact that I grew up watching a BBC show called 999 (the emergency phone number in the UK) which featured a chip pan fire on every single episode, I am now terrified of deep frying anything. However, I find pan frying gives you nice crispy browned tortillas anyway and without all the oil waste. I served with salsa, tomatoes and sour cream on the side.

Makes 5 taquitos

Ingredients

  • 650g potatoes
  • salt and pepper
  • 1 onion
  • 3 jalapenos
  • 200g lancashire cheese (or another mild flavoured crumbly cheese)
  • 1 lime
  • sunflower oil
  • 5 tortillas

Method

1.) Peel the potatoes and cut them into cubes.

2.) Throw them into a pan with some boiling water and cook them until they’re tender.

3.) While these are cooking, peel and finely chop the onion and chop up the jalapenos. Halve the lime and crumble up the cheese

4.) Heat some oil in a frying pan and add the onion. Cook for about 7 minutes.

5.) Add the drained potatoes to the pan with the onions and add the jalapenos and fry for a couple of minutes.

6.) Tip the mixture into a bowl and add the cheese and some salt and pepper and squeeze in the juice of the lime. Give it all a stir.

7.) Add enough oil to the pan to cover the pan and then add a tortilla. Fry for a minute or so or until gone stiff and lightly browned.

8.) Add 1/5 of the potato mixture to one half of the tortilla and fold over

9.) Brown for a couple of minutes, then flip over and brown the other side. (You could lightly brown both sides, stick toothpicks through to seal then deep fry if you want to do it the book-way)

10.) Repeat with the rest of the tortillas and potato mixture.

11.) Serve!